The famous oat crepe
A ridiculously simple breakfast that somehow became my most viral recipe on Instagram. It uses basically the same ingredients you'd throw into a bowl of oatmeal, but turning them into a warm chocolate crepe makes breakfast feel completely different.
It doesn't feel like eating something because it's healthy. I'd make this even if I knew nothing about macros. And you can meal prep it.
At a glance
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
Per crepe: 270 kcal, 14 g protein
Why you'll love this recipe
Breakfast that feels like a treat, made with the ingredients you'd put in a bowl of oatmeal.
- Four simple ingredients
- Ready in about 10 minutes
- No flour needed
- Easy to meal prep
Ingredients & substitutions
Toppings: Greek yogurt, peanut butter and blueberries are my favourite, but use whatever you have.
How to make the famous oat crepe
Step 1. Cover the oats with hot water and leave them to soften. If needed, microwave for about a minute until you have a soft oat mixture.
Step 2. Mix in the cacao powder and the egg until well combined.
Step 3. Pour into a hot non-stick pan and spread into one large crepe.
Step 4. Cook until set on the bottom, carefully flip, and cook the other side.
Step 5. Eat it open, fold it or roll it, and pile on yogurt, peanut butter and blueberries.
The science behind
Hot water does in a few minutes what an overnight soak does slowly: the starch in the oats absorbs water and swells, and their beta-glucan fibre turns slightly gel-like. That oat gel, plus the egg proteins setting in the hot pan, holds the crepe together without any flour, which is why it flips without tearing once the bottom has set.
Tips for the best the famous oat crepe
My tip. Wait until the bottom is fully set before flipping. If it sticks, give it another 30 seconds.
Storage
Cooked crepes keep in the fridge for a couple of days. Warm them in a dry pan.
